This sauce has a little sweetness and a little heat which makes it irresistible and delicious.
We love this sauce for so many reasons. It's super easy and tastes so much better than the store-bought variety. It takes Crispy Coconut Shrimp to the next level!
Ingredients (Including Substitutions)
Most of the ingredients for this flavorful sauce can be found a most well-stocked supermarkets. Here's what you'll need to have on hand:
- Cornstarch Slurry - You'll need to mix about 1 tbsp of cornstarch with 2 tbsp water. If you like your sauce thin, cut the slurry in half.
- Soy sauce, fish sauce, and garlic chili sauce - These can usually be found in the Asian section of your supermarket. Go with low-sodium soy, if desired.
- Broth - Chicken broth (or stock) or vegetable broth are both great options.
- Brown sugar - We use dark, but light can be substituted.
- Lime juice - Don't overdo it. Usually, the juice from 1 lime is enough.
- Seasoning - We use Kashmiri chili powder, but, regular chili powder is perfectly fine. Add ground cayenne for additional heat.
- Garnishes - Chopped scallions or chives are excellent, but also optional.
EXPERT TIP: Both soy sauce and fish sauce are high in sodium. If you like your sauce nice and salty, go with regular soy. To reduce your sodium levels, go with low-sodium soy sauce.
Frequently Asked Questions
Absolutely! You can make the sauce up to 3 days in advance. The sauce is best served warm or at room temperature. If chilling for future use, allow the sauce to sit out for at least an hour, or warm gently in a small saucepan. If necessary, the sauce can be thinned with a little broth.
This sauce does carry a little heat to it, but it's not overly spicy. To make it with very little heat, only go with 1 to 2 tbsp of the garlic chili sauce, and 1 tsp of chili powder, and don't use any cayenne.
The cornstarch slurry will naturally thicken the sauce for you. This can take anywhere from 15 seconds to 2 minutes. If you feel like the sauce gets too thick, simply add small amounts of broth until you reach the desired consistency. Keep in mind that the sauce will thicken more as it cools off.
Any appetizer or dish that is made even better with a dipping sauce. It's perfect for fried shrimp, dumplings, breadsticks, crackers, and sliced veggies!
How To Serve
As mentioned, we love to serve this sauce warm or at room temperature.
If the sauce has been stored in the refrigerator, you'll want the sauce to come to room temperature before serving. The sauce will thicken once it has cooled off.
EXPERT TIP: If serving this as part of meal, you may want to consider providing each guest their invididual small bowl of the sauce. If serving buffet-style, allow folks to spoon out as much as they want with a small lade. This helps to prevent double-dipping.
Ready to make the best dipping sauce this side of Bangkok? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Thai Sweet Chili Sauce
This dipping sauce is wonderful on so many levels. The recipe as written has a low to medium level of spice/heat. To reduce the spice level to very low, reduce the amount of garlic chili sauce, and chili powder, and don't use cayenne. Perfect for appetizers such as fried shrimp, dumplings, breadsticks, crackers, and cut veggies.
Print Pin RateServings: 6
Calories: 98kcal
Instructions
In a small bowl, whisk together the cornstarch and water until fully combined. Set aside.
1 tbsp cornstarch, 2 tbsp water
In a medium-sized saucepan over medium-high heat, add the soy sauce, broth, fish sauce, garlic chili sauce, lime juice, 1 tbsp scallions, brown sugar, chili powder, and cayenne (if using). Bring to a boil.
2 tbsp soy sauce, ½ cup chicken broth, 1 tbsp fish sauce, ¼ cup garlic chili sauce, 1 tbsp lime juice, 2 tbsp scallions, ½ cup dark brown sugar, 1 tbsp chili powder, ½ tsp cayenne pepper
Reduce heat to medium and simmer for 2 minutes, stirring with a wooden spoon often.
Stir in the cornstarch slurry and cook, stirring constantly, until slightly thickened, about 1 to 2 minutes more.
Serve warm or at room temperature. Garnish with chopped scallions. If the sauce becomes too thick, thin it with a little more broth.
Notes
Nutrition
Calories: 98kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 857mg | Potassium: 87mg | Fiber: 1g | Sugar: 20g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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